need help lol

[oldermum]

hi im having a 40th coming up very soon has any one got any good recipes for savoury nibbles pls or dips thanks :party: :yelclap:

[Wish_Bear]

I always do stuffed potatoes. You need to buy small chat potatoes, cook them till tender (don't cook to vigorously), cool, when cool cut each one in half and scoop out the middle but don't scoop too much or the spud will break. Put all the inside bits in a saucepan for mashing later. Put aside all the potato halves ready for filling.

What you fill it with is up to you. I use chopped bacon, chopped onion (finely), a bit of garlic. Cook up the bacon, onion and garlic with some olive oil till cooked. Add to the mashed potato and mix it in. Put some of the mix into each potato halve and top with grated cheese.
Cook for 30 mins in moderate oven or until hot.

These can be made the day before and just popped in the oven when needed. Great finger food.

[oldermum]

thanks u so much i will do that sounds yummy:party:

[maartysmum]

One of my fav mexican dips is as follows (and it is dead easy):

Ingredients
Sour Cream
Taco seasoning
Avocados
Lemon
Grated Cheese
Jar of Salsa
A glass bowl

Method
Mash the avocado and squeeze the lemon juice in, spread accross the bottom of the bowl
Mix the taco seasoning with the sour cream and layer on top of the avocado
Pour the jar of salsa over the sour cream
Sprinkle with Cheese

VIOLA!!!

Serve with corn chips - YUMMY!!!

[li'l mac]

A really easy but tasty finger food:

Ingred's:
Puff pastry sheets
Tomato paste with herbs (theres one in the tomato paste section called pizza sauce that's yummy)
grated cheese (any sort you like really, even crumbled feta)

Assembly:
Spread tomato paste on pastry.
Sprinkle with cheese.
Roll pastry into pinwheel
Slice into 1cm wheels.
Back until golden.

These are really morish and oh so easy to make.

[li'l mac]

oh, forgot to add, you can subs tomato paste and cheese for pesto or any other spreadable filling.

[WeloveHarriet]

Uncut loaf of bread which you slice the top off like a lid. Carefully scoop out the centre - trying to leave as intact as possible.
In a mixing bowl mix together 2 cartons of sour cream, packet of french onion soup mix, sliced cabanossi, grated gouda cheese and grated mozzarella cheese. Pour into bread case. Put lid back on top and cook in 200 degree oven for 50 mins or so. Then in meantime slice reserved bread into thin slices (I also tend to slice up more breadrolls or already sliced bread). After 50mins take the lid off and place the sliced bread on a tray in the oven as well. Cook further until the bread slices are all golden and crunchy. Use the bread slices (and you can slice the lid up into chunks as well) to scoop out the dip.

[mythreelittlemonkeys]

pigs in blanket
cocktail sausages wrapped in bacon...
or for the more adventurous and the big kids here
banana chunks the same wrapped in bacon...
Just bung them in the oven till bacon cooked...sounds weird but is scrummy!

Georgies crouton bites
get a slice of wholemeal bread, take off crusts soak in olive oil and cut into small squares. put in oven till crisp...cool on wire rack...these can be stored in air tight container.
then put on them...
spreadable goats cheese and a sliver of semi dried tomato
philedelphia and black olive tapenade
pate
goats cheese and caviar
try anything you fancy really!!

little tastes of the med
cherry tomatoes and bocconcini on cocktail sticks with a sprig of basil
semi dried (sunblush) tomato on cocktail stick with bocconcini or feta...

Something to dip
quality fresh baked that day bread (french or italian)sliced into chunky pieces good olive oli or dipping oil and dukkah. dip bread in oil then dukkah...great with a heady rioja!!or shiraz...

Little Marston brie
get a decent sized whole brie or camembert. place on oven proof dish in medium oven. Bake for about 20- 30 minutes. Slice off top and serve immediately with grissini(breadsticks). This is to die for and people will even eat the skin...

DIPS
blue cheese dip

blue cheese
creme fraiche
and maybe a smidge of greek yoghurt to taste...
blend all together but not till smooth kinda leave a few chunk of blue cheese - serve with sliced and peeled (if want) hard green pear (packham good!)

something a bit different dip
mango chutney good spoonful
mild curry powder half a teaspoon (or to taste)
creme fraiche and greek yoghurt to taste
mix the mango chutney and cremef raiche and greek yoghurt and then add curry powder little by little to taste
Serve with carrot, capsicum, cucumber and celery crudites (sticks) or plain chips...

My tip: with supermarket bought hummus,guacomole or taramasalata, mix half the pack with creme fraiche or greek yoghurt...this lightens it up and makes it go farther if you have a lot of people...you then can re fill the bowls later...I always take the dips out of the plastic containers and put into small sweetie bowls, or dipping bowls and add maybe a squeeze of lemon or garnish with a sprinkle of smoked paprika or parsley etc etc looks so much nicer! Same with chips pop them out of the packs and into bowls...

OLIVES
Advice from a real olive lover (who was an olive hater) try looking for olives marinated solely in olive oil...this is how they are supposed to be served (not in brine unless stuffed)...Myer & David Jones do a couple of great recipes in jars and look for real delicatessens (not fast food delis)who will have them loose too, put them into a bowl with lots of cocktail sticks close by and get people to try them - they taste so much nicer than pizza olives or the ones sold in supermarkets!! I was converted this way :) the chilli & garlic recipes go great with beer, the tomato and herb recipes great with a crisp white, and the spiced morrocan type recipes go well with a heady red.
If you ever in UK check out www.olivesetal.co.uk (they are the best in
the world I think)

OK HOPE THIS HELPS :D